The wild grape vines this year are a bust. Not just mine, it seems to be the case everywhere in this area. I will be lucky if I can gather enough wild grapes for one good recipe. However, the leaves are still useable, and although some of them are too mature to pick, there are still enough young ones to use for cooking.
Now that it is pickling season, grape leaves are especially useful for adding to pickles you want to be really crunchy. A few leaves in each jar will prevent your crisp vegetables from going mushy. This is because grape leaves contain tannins which inhibit the enzyme that makes the vegetable soft. If you don’t have grape leaves, a pinch of black tea leaves, or a few oak or cherry leaves or horseradish will have the same effect.
In order to test this theory, I decided to ferment cucumbers, which takes a few days but no extra effort. To do this you will need a brine made of 2 Tbsp salt per quart of water (non-chlorinated) and some flavourings, such as garlic, onions, herbs and spices. You could just use a ready-made pickling mix, but I decided to make my own mixture using primarily seeds, herbs and spices mostly from my garden.
For one jar, I filled it with whole, small cucumbers, a few cloves of garlic, 3 allspice berries, 10 peppercorns, 1 chopped dried chili pepper, 1 tsp each of mustard, fennel and coriander seeds, and a few dill flowers and leaves. I used about 5 young grape leaves at the bottom and top of the jar, and covered it all with brine. The grape leaf on top prevents any of the other ingredients from floating to the top. In addition, I placed a sterilized stone on top of the grape leaf to keep everything well immersed.
I then covered it with a cloth and let it sit for about a week. When I figured it was ready by tasting, I put a lid on it and placed it in the fridge. It will continue to ferment a little there, and I hope the garlic mellows out a bit yet, but the flavour and texture of the cucumbers was perfect.